Maneet Chauhan’s Indian Spices & World Cuisine

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Curried Naan Olive Panzanella salad, Pepper Balsamic Dressing  by chef Maneet Chauhan

Curried Naan Olive Panzanella salad, Pepper Balsamic Dressing by chef Maneet Chauhan

Marrying Sambar Powder & Olives, Pau Bhaji Masala & Edamame

Get into the kitchen with noted chef Maneet Chauhan and it’s a daring marriage between Indian spices and ingredients from around the world. Chauhan, who’s cooked up a storm in India and the US, including the critically acclaimed Vermilion, is now working on two cookbooks and is a judge on Food Network’s Chopped. Here she shares some of her unusual recipes which pair the quintessentially desi masalas like Sambar powder and pau bhaji masala with unlikely items like edamame and olives, which are rarely used in Indian cuisine.

Enjoy the adventure!

Curried Naan Olive Panzanella salad, Pepper Balsamic Dressing

Ingredients:

  • 4 naans cut in cubes
  • olive oil
  • Sambar powder
  • 1/4 cup mixed chopped herbs (basil, parsley, cilantro)
  • Salt and freshly ground pepper
  • 2 red cherry tomatoes sliced in half
  • 2 yellow cherry tomatoes sliced in half
  • ¼ cup Whole olives, slices
  • 1/2 cup paneer cubes (marinated in oil and herbs)
  • 4 cups greens

Method:

Toss bread with oil and sambar powder and bake lightly till golden brown. Sprinkle 1 tablespoon of the mixed herbs. Toss bread, tomato, herbs, salt, pepper, olive oil. Toss greens in a few tablespoons of the vinaigrette. Top each salad with the bread salad and drizzle with the vinaigrette.

Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1 heaping teaspoon finely grated orange zest
  • 3/4 cup olive oil
  • 1 small shallot, finely chopped
  • Pinch of freshly roasted cumin
  • Salt and freshly ground pepper

Whisk all ingredients together and season with salt and pepper to taste.

Curried scallops, Edamame Pau Bhaji puree, Fennel carrot salad  from Chef Maneet Chauhan

Curried scallops, Edamame Pau Bhaji puree, Fennel carrot salad

Curried scallops, Edamame Pau Bhaji puree, Fennel carrot salad

Ingredients

2 U10 Scallops / order

Marinade

4 Garlic pods

1″ ginger

1 jalapeno

sambar masala

Salt to taste

Ingredients for Edamame  puree

2 lb frozen edamame

1  yellow onions chopped

4 tbsp garlic

1 ea.  jalapeno chopped

6 tbsp cumin seeds

4 tbsp pau bhaji masala

1 tbsp cream cheese

1 cup heavy cream

Salt to taste

Method:

Heat oil, add the cumin seeds and garlic.  When it turns  golden brown add the yellow onions and Jalepeno.  Saute till golden brown.  Add  the edamame, salt, pau bhaji masala, cream cheese and cream.  Cook till edamame is soft. Puree.

Shaved Fennel Carrot Salad

Ingredients

·         1 fennel bulb, shaved paper thin

·         1 carrot shaved

·          2 Tbsp extra virgin olive oil

·         1 Tbsp lemon juice

·         1 Tbsp chopped cilantro

·         Salt, pepper, sugar

Method:

Mix all ingredients together.

Chef Maneet Chauhan, judge at Food Network's Chopped, creates Jackfruit Toffee Cake

Jackfruit Toffee Cake with fried falooda

“Old Monk” rum and Jackfruit Toffee Cake

lychee ice cream, fried falooda, raspberry jackfruit basil salad

Ingredients

·         ½ pound canned jackfruit, chopped

·         ½  pound dates, pitted and chopped

·         2 teaspoons baking soda

·         8 ounces butter, softened

·         3/4 cup granulated sugar

·         4 eggs

·         1 teaspoon vanilla extract

·         2 1/2 cups all purpose flour

·         1 teaspoon salt

·         1 tsp star anise powder

·         1tsp black pepper

·         3 1/4 tablespoons baking powder

Ingredients

For the Sauce:

·         1/2 pound butter

·         1 cup brown sugar

·         1/4 cup heavy cream

·         1/4 cup old monk rum

·         1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Butter and flour 20 muffin tins.

Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat.  Add the jackfruit.  Stir in the baking soda(which will cause the mixture to bubble up).

Cream the butter and sugar together until creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl.   Add the vanilla extract and then the flour and salt, black pepper, star anise and mix briefly.

Add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. Add the baking powder (this will bubble up also).

Pour the batter evenly into the muffin tins.  Bake for about 20 minutes for muffin tins.

Meanwhile, to make the sauce, combine the butter, brown sugar, old monk rum, heavy cream and vanilla extract in a medium saucepan.  Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.

When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates – the bottom is the most sticky bit!

Lychee Ice Cream

1 ½  cups canned seedless lychee’s drained & diced

2 cups heavy cream

1 cup milk

¾ cup sugar

2 egg yolks, beaten

¼ cup fresh ginger juice

½ cup chiffonade chopped

1. Combine the cream, milk and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.

2. Cook over medium heat, stirring constantly, until the back of your spoon is thinly coated, about 8 minutes. Do not allow to boil or the ice cream custard mixture will curdle.

3. Add the lychee and lemon juice and let it cool in the refrigerator overnight.

4. Freeze in an ice cream maker according to the manufacturer’s instructions.   Mix in the chiffonade of basil.

*Vermicelli noodles deep-fried with sugar garam masala sprinkling

*Raspberry jackfruit basil salad

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